“Easy to make and delicious with steamed rice! A dish I grew up with; something my mom always makes :)” - by simonechow
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Fill a large pot 1/2 full with water and place a bamboo steamer with lid on top of the pot. Bring to a rolling boil. Scrub the scales off of the fish and rinse with cold water. Place the fish onto a small metal plate, belly side down.
- Place into the steamer and cover. Cook until the fish is no longer opaque and flakes easily, 10 to 12 minutes. Try not to take the lid off the pot until it is done steaming; this will ensure a fully-cooked and tender fish.
- While the fish is steaming, combine the vegetable oil, green onions, and ginger in a small saucepan. Cook over medium-high heat until the ginger bubbles. Carefully pour the hot oil over the steamed fish. Drizzle with soy sauce to serve.
Nutrition
Amount Per Serving (6 total)
- Calories
- 379 cal
- 19%
- Fat
- 13.8 g
- 21%
- Carbs
- 2 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"The recipe was terrific. The key is to be careful not to burn the ginger and scallions. You should heat the vegetable oil first and then add the ginger and scallions for only 30 seconds to a minute...." See more You will see the ginger bubble and the scallion will become bright green. Smell the aroma. If you can smell it, then turn it off. If you don't, then the ginger and scallion will burn shortly thereafter."
Annette
"We've never had rockfish before and I'm not sure I'll have it again. The smell of the fish is intense and leaves quite a linger in the house. The recipe or treatment of the rockfish was quite good (no..." See more changes) but I'll use this with another less intense smelling fish like tilapia or red snapper."
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